Bacon-Stuffed Jalapeño Poppers
Crispy, cheesy jalapeño poppers stuffed with smoky bacon and a creamy filling, baked until bubbly and golden. Perfect for game day snacking.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb fresh jalapeño peppers about 12 medium; stems on if desired
- 8 oz cream cheese, softened
- 1.25 cup shredded sharp cheddar
- 6 oz cooked bacon, finely chopped
- 0.25 cup chopped green onions or chives
- 0.75 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp smoked paprika
- 0.5 tsp kosher salt reduce if bacon is very salty
- 0.25 tsp freshly ground black pepper
- 1 tsp fresh lime juice optional, for brightness
- 0.5 cup panko breadcrumbs for a crisp top
- 1.5 tbsp unsalted butter, melted
- 1 tsp neutral oil for greasing rack
Instructions
Preparation Steps
- Heat oven to 400°F. Line a rimmed baking sheet with foil, set a rack inside, and brush the rack with oil.
- Cook bacon in a skillet over medium heat until crisp. Drain on paper towels, then chop and let cool.
- Halve jalapeños lengthwise. Scoop out seeds and membranes with a small spoon. Wash hands after handling.
- Stir cream cheese, cheddar, bacon, green onions, garlic powder, onion powder, smoked paprika, salt, pepper, and lime juice until smooth.
- Fill each jalapeño half with the mixture, mounding slightly. Arrange on the prepared rack.
- Combine panko with melted butter. Sprinkle evenly over the filled peppers.
- Bake until peppers are tender and tops are golden, 16–18 minutes.
- Rest 5 minutes before serving so the filling sets slightly.
Notes
Variation: Skip the panko and wrap each filled pepper with half a slice of bacon. Or swap in Monterey Jack for part of the cheddar. Air fryer option: cook at 375°F for 8–10 minutes until browned.
Storage: Refrigerate leftovers up to 3 days; reheat at 375°F for 8–10 minutes to crisp the tops again.
This recipe is an original creation inspired by classic Bacon-Stuffed Jalapeño Poppers flavors. All ingredient ratios and instructions are independently developed.